A87781701 - Sarmale, Romanian style

Hello - I'm very glad to see that you're making yourself at home in h2g2, and have submitted a second article. Romanian cuisine is definitely an area that has been neglected to date on h2g2.

I'll be honest and admit that I'm not someone with any talent for cooking, so anyone who cooks anything always has my admiration. What I do like to suggest in recipe articles is that you include both metric and imperial measurements (as we hope that people from all around the world will read this, different people are used to different systems).

The other thing that caught my eye is that you included links to Wikipedia for a couple of points. Nothing wrong with that, but I think you should consider writing short explanations of what mamaliga and tuica are yourself rather than direct readers to go to a completely different website - if they leave your page, they might not come back! This can be included in footnotes to avoid interrupting the flow of your text if you'd like.

A87781701 - Sarmale, Romanian style

This looks totally yummy. You have settled an argument at my house, because the last batch of sarmale/halupke we attempted wasn't up to snuff.

May I offer a few proofreadings?

cabbage or vine leafs = should be 'leaves'. Maybe you should say 'grape leaves'?

'a wrapped think' = should be 'a wrapped thing'.

Ingredients:

'vine leafs' = 'vine leaves' 'another herbs = 'Other herbs'

Method: 'in a vas' = 'in a pot', or 'in a saucepan' 'cabbage leafs' = 'cabbage leaves' 'Now, add water over (should reach halfway of the pot).' = 'Now, add water to cover (it should reach halfway up the pot).'

I agree - this MUST be served with mamaliga, sour cream, and tuica.

I hate that we can't spell tuica right. I mean, we can spell German, French, and Spanish...I've complained about this before, on the subject of Constantin Brancusi. Someday we will get equal-opportunity diacriticals.

A87781701 - Sarmale, Romanian style

Our non-native speakers are among our most treasured Guide Entry writers. Without them, we would be missing much vital information, including how to make a Westphalian cheese sandwich, or the intricacies of mango chutney.

A87781701 - Sarmale, Romanian style

I haven't tried this dish, but I've done a vegetarian dish of vine leaves stuffed with rice, which is best eaten cold. (The phrase 'vine leaves' is widely used in the UK. The US might use 'grape leaves'.) It certainly takes a while to cook - your two to two and a half hours sounds about right.

Two questions: When you say 'bird meat' do you mean chicken or turkey? It might be a good idea to spell this out. How many people does your recipe serve?

One point to change - In the last point, I suggest saying 'Put a cover on the pot'

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